This easy and creamy Carrot and Swede Puree recipe from Mary Berry is a quick, nutritious side dish perfect for any meal. Made with simple ingredients like swede, carrots, and butter, it’s a warm, comforting dish that’s both delicious and versatile. Ideal for family dinners or special occasions!
This Carrot and Swede Puree Recipe Is From Makes It Easy Cookbook by Mary Berry
Ingredients Needed
- 1kg swede, peeled and cut into 2cm (¾in) chunks
- 500g carrots, peeled and cut into 2cm (¾in) chunks
- 55g butter
- ½ tsp grated nutmeg
- Salt and freshly ground black pepper
How To Make Carrot And Swede Puree
- Boil the Vegetables: Bring a large pan of salted water to the boil. Add the swede and carrots, and boil for 10 minutes or until tender.
- Drain and Blend: Drain the vegetables and transfer them to a food processor. Add the butter and nutmeg, then season with salt and freshly ground black pepper. Blend for about a minute until smooth.
- Serve: Serve the puree hot, perfect as a comforting side dish.
Recipe Tips
- Cut Vegetables Evenly: Make sure the swede and carrots are cut into even 2cm chunks so they cook evenly and become tender at the same time.
- Don’t Overcook: Keep an eye on the vegetables while they boil. Overcooking can make the puree too mushy and lose its texture.
- Use Fresh Nutmeg: Freshly grated nutmeg adds a richer, more vibrant flavour than pre-ground nutmeg, making your puree taste even better.
- Adjust Butter for Creaminess: You can add a bit more butter if you prefer a richer, creamier texture in your puree.
- Season Well: Taste the puree before serving and adjust the salt and pepper to make sure it’s well-seasoned and flavorful.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover carrot and swede puree in an airtight container in the fridge for up to 3 days.
- Freeze: Place leftover carrot and swede puree in a freezer-safe container or bag and freeze for up to 3 months. Thaw it in the fridge overnight before reheating.
- Reheating: Reheat leftover carrot and swede puree in a pan over low heat or microwave for 2-3 minutes, adding a splash of milk or butter if needed.
Nutrition Facts
- Calories: 142 kcal
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 750mg
- Total Carbohydrate: 20g
- Dietary Fiber: 5g
- Sugars: 9g
- Protein: 2g
Try More Mary Berry Recipes:
Mary Berry Carrot and Swede Puree
Description
This easy and creamy Carrot and Swede Puree recipe from Mary Berry is a quick, nutritious side dish perfect for any meal. Made with simple ingredients like swede, carrots, and butter, it’s a warm, comforting dish that’s both delicious and versatile. Ideal for family dinners or special occasions!
Ingredients
Instructions
- Boil the Vegetables: Bring a large pan of salted water to the boil. Add the swede and carrots, and boil for 10 minutes or until tender.
- Drain and Blend: Drain the vegetables and transfer them to a food processor. Add the butter and nutmeg, then season with salt and freshly ground black pepper. Blend for about a minute until smooth.
- Serve: Serve the puree hot, perfect as a comforting side dish.
Notes
- Cut Vegetables Evenly: Make sure the swede and carrots are cut into even 2cm chunks so they cook evenly and become tender at the same time.
- Don’t Overcook: Keep an eye on the vegetables while they boil. Overcooking can make the puree too mushy and lose its texture.
- Use Fresh Nutmeg: Freshly grated nutmeg adds a richer, more vibrant flavour than pre-ground nutmeg, making your puree taste even better.
- Adjust Butter for Creaminess: You can add a bit more butter if you prefer a richer, creamier texture in your puree.
- Season Well: Taste the puree before serving and adjust the salt and pepper to make sure it’s well-seasoned and flavorful.
Mary Berry Carrot and Swede Puree